Eggless Cookies with chocolate and chewy caramel are probably my best eggless cookie base. Both soft and chewy with a little cookie crunch.
Rolo’s are such a perfect caramel chocolate combination to add to a cookie base, however when baking they do tend to make it a little more sticky to remove from a baking tray if you leave them to cool for too long.
I feel I’ve now mastered the eggless cookie recipe, they are almost undetectable that they are egg free.
I think my next mission is to master a vegan cookie recipe!
350g Light Brown Sugar
1/2 Cup of Milk
1 Tsp Vinegar
1 Tsp Vanilla
2 1/2 Tsp Baking Soda
1/2 Tsp Salt
400g Plain Flour
100g Chopped Dark Chocolate
125g Chopped Rolos
Add milk and vinegar to bowl and set aside for a few minutes, this will create buttermilk.
Add margarine and light brown sugar to a mixing bowl and beat together until light and fluffy.
Add the buttermilk ( milk and vinegar) and vanilla to the mixing bowl and beat together.
Add flour, baking soda and salt to the mixing bowl and mix for a further minute.
Chopped the Rolos into quarters into the mixing bowl, then add the roughly chopped dark chocolate into the mixing bowl too.
Mix well until all the chocolate is mixed in.
On top a greased baking tray, scoop cookie dough evenly spaced apart, allow room for the dough to spread.
Bake in the oven at 170c for 11 minutes, allow to cool for only a minute or two, and move onto a cooling rack to allow the cookies to fully cool down.
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